Crispy Oysters with Chile Dipping Sauce

  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
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1 cup rice flour

1/2 cup fine cornmeal

1 tablespoon crab boil seasoning

1 quart iced soda water

1 dozen shucked Chesapeake Bay oysters


1/4 cup rice vinegar

1/4 cup naturally brewed soy sauce

3 Thai bird chiles, minced

1 teaspoon sugar

1 teaspoon sesame oil

Mixed greens, for plating


  1. Preheat a fryer or wok filled 1/2 way with oil to 400 degrees. In a bowl, whisk together the flour, cornmeal, Old Bay and slowly add the soda until a pancake batter consistency is achieved. Dip each oyster in the batter and fry until golden brown, about 3 to 5 minutes. Season lightly with salt. Meanwhile, in a small bowl, mix together the vinegar, soy, chiles, sugar and sesame oil.
  2. PLATING: Cover a large platter with greens and place a small bowl of dipping sauce in the middle. Surround with hot oysters.
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